Oven Roasted Brussels Sprouts

Trim the sprouts at the base, taking care to leave most of the whole sprout intact. Remove any discolored outer leaves, but save any fresh, loose leaves and toss them into the pile. Cut a small "x" in the base. This allows penetration by the salted water, as well as the heat of the oven, allowing for more even cooking.

Dissolve salt in water; add trimmed sprouts. Allow to stand at room temperature for 30 minutes to an hour. Drain, rinse, drain again and set aside.

Douse the sprouts with oil. Splash with balsamic vinegar. Toss to coat. Sprinkle with sugar, cracked black pepper and nutmeg. Toss again. Place sprouts on a baking sheet or glass dish, prepared by spraying with cooking spray.

Roast at 400 degrees for 30-45 minutes, tossing every 15 minutes, until well-browned and crisp along the edges, and sprouts are tender when pierced with a fork.

Remove from oven and set aside to cool slightly before serving.